• 1 1/2 cups Newman's Own Organics Alphabet Cookies
  • 1/3 cup butter
  • 1 cup Santa Cruz Organic Chocolate Flavored Syrup
  • 3/4 cup Stonyfield Farm Organic Milk
  • 1/4 cup sugar
  • 4 Nellie's Cage Free Eggs
  • 1 teaspoon vanilla


  1. Crust:
  2. Heat oven to 350°F.
  3. Put cookie crumbs in medium bowl. Add butter; mix until thoroughly blended.
  4. Press crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate.
  5. Bake in 350°F oven for 8 to 10 minutes until center is firm to the touch. 5. Cool completely on wire rack.
  6. Filling:
  7. Heat oven to 350°F.
  8. Combine syrup, milk and sugar in small saucepan. Cook over low heat, stirring constantly until bubbles form at edges. Set aside.
  9. Beat eggs and vanilla in medium bowl until blended. Stirring constantly, slowly add heated milk mixture until well blended.
  10. Pour into crumb crust.
  11. Bake in center of 350°F oven for 40 to 45 minutes until a thin-bladed knife inserted near center of pie comes out clean. If any custard clings to the blade, bake a few minutes longer and test again. The center will jiggle slightly when dish is gently shaken. Center will firm up as it cools.
  12. Cool on wire rack.
  13. Garnish with fresh whipped organic whipped cream and fresh mint.
  14. Serve warm or refrigerate until cold. Refrigerate any leftover pie promptly.
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